Hainanese Chicken in Rice Cooker
Hainanese Chicken in Rice Cooker
Ingredients
For the Chicken
- 3 chicken thighs, with skin
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Rice
- 2 cups jasmine rice, washed
- 2 cups chicken broth
- 1 inch ginger, sliced
- 2 scallions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
For the Scallion Oil
- 2 scallions, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 cup neutral oil, such as canola or vegetable oil
For Serving
- 1 cucumber, sliced
- 1/4 cup Vietnamese dipping fish sauce, as needed
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels. This helps the seasoning adhere and promotes crispier skin.
ā±ļø 2 min
- 2
Rub each chicken thigh all over with sesame oil, ensuring an even coating. Follow by sprinkling salt and white pepper generously over both sides of the chicken.
ā±ļø 3 min
- 3
Place the washed jasmine rice into the rice cooker pot. Add the chicken broth, sliced ginger, and chopped scallions to the pot. Stir in 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of turmeric.
ā±ļø 5 min
- 4
Gently place the seasoned chicken thighs on top of the rice mixture in the rice cooker. Close the rice cooker lid and set it to cook on the 'White Rice' mode.
ā±ļø 1 min
- 5
While the chicken and rice are cooking, prepare the scallion oil. In a small, heat-proof bowl, combine the finely chopped scallions, minced garlic, and 1/4 teaspoon of salt.
ā±ļø 5 min
- 6
Heat the neutral oil in a small saucepan or skillet over medium-high heat until it is very hot and just beginning to smoke slightly. Carefully pour the hot oil over the scallion and garlic mixture in the bowl. It should sizzle vigorously. Stir briefly and set aside.
ā±ļø 3 min
- 7
Once the rice cooker finishes its cycle, open the lid. Carefully remove the cooked chicken thighs from the pot and transfer them to a cutting board. Allow them to cool slightly, then shred the chicken into bite-sized pieces.
ā±ļø 5 min
- 8
Fluff the fragrant rice in the rice cooker with a fork. To serve, portion the rice onto plates, top with the shredded chicken, and generously drizzle with the homemade scallion oil. Serve with fresh sliced cucumber and Vietnamese dipping fish sauce on the side.
ā±ļø 6 min
Kitchen Tools
Nutrition Facts (per serving)
Hainanese Chicken in Rice Cooker
For the Chicken
- 3 chicken thighs, with skin
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Rice
- 2 cups jasmine rice, washed
- 2 cups chicken broth
- 1 inch ginger, sliced
- 2 scallions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon turmeric
For the Scallion Oil
- 2 scallions, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 cup neutral oil, such as canola or vegetable oil
For Serving
- 1 cucumber, sliced
- 1/4 cup Vietnamese dipping fish sauce, as needed
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels. This helps the seasoning adhere and promotes crispier skin.
ā±ļø 2 min - 2
Rub each chicken thigh all over with sesame oil, ensuring an even coating. Follow by sprinkling salt and white pepper generously over both sides of the chicken.
ā±ļø 3 min - 3
Place the washed jasmine rice into the rice cooker pot. Add the chicken broth, sliced ginger, and chopped scallions to the pot. Stir in 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of turmeric.
ā±ļø 5 min - 4
Gently place the seasoned chicken thighs on top of the rice mixture in the rice cooker. Close the rice cooker lid and set it to cook on the 'White Rice' mode.
ā±ļø 1 min - 5
While the chicken and rice are cooking, prepare the scallion oil. In a small, heat-proof bowl, combine the finely chopped scallions, minced garlic, and 1/4 teaspoon of salt.
ā±ļø 5 min - 6
Heat the neutral oil in a small saucepan or skillet over medium-high heat until it is very hot and just beginning to smoke slightly. Carefully pour the hot oil over the scallion and garlic mixture in the bowl. It should sizzle vigorously. Stir briefly and set aside.
ā±ļø 3 min - 7
Once the rice cooker finishes its cycle, open the lid. Carefully remove the cooked chicken thighs from the pot and transfer them to a cutting board. Allow them to cool slightly, then shred the chicken into bite-sized pieces.
ā±ļø 5 min - 8
Fluff the fragrant rice in the rice cooker with a fork. To serve, portion the rice onto plates, top with the shredded chicken, and generously drizzle with the homemade scallion oil. Serve with fresh sliced cucumber and Vietnamese dipping fish sauce on the side.
ā±ļø 6 min